• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Dairy Free, Dips + Spreads + Toppings, Gluten Free, Recipes, Snacks + Sides, Special Diets, Toasts, Vegan, Vegetarian · November 6, 2021

Beet Hummus with Lemon & Dill

Jump to Recipe Print Recipe
Finished beet hummus with lemon and dill

Lemon and dill is my favorite combination for a tangy, bright hummus, but adding beets to make this Beet Hummus with Lemon & Dill has completely changed the game for me. Not only is the spread bright pink and gorgeous, but its flavor is unmatched. Plus, it’s always fun to serve at a party for a visually stunning and very delicious spread. You can use this as a base for toasts, a dip on a platter, a paring for crisp and crunchy veggies, or eat it straight from the spoon. No matter how you eat it, the gorgeous color and herby, bright flavor will not disappoint!

Finished beet hummus with dill topping

Table of contents

  • What is hummus traditionally made of, and why is this lemon beet hummus different?
  • What ingredients you will need for this beet hummus
  • Method for this lemon beet hummus recipe
  • How to store beet hummus
  • Looking for other spreads?
Finished beet hummus with dill topping

What is hummus traditionally made of, and why is this lemon beet hummus different?

Hummus is originally from the Middle East and is traditionally made with chickpeas and tahini (a paste made from toasted sesame seeds), and the occasional addition of garlic, lemon juice and olive oil. This beet-pink hummus is different because, well, it’s made with beets! This recipe keeps the traditional ingredients, like chickpeas and tahini, but the beets add an earthy note that is completely addicting. The addition of dill is also unique here too. It’s the perfect herb to pair with this rich, creamy and complex beet hummus.

Toasted bread slices

What ingredients you will need for this beet hummus

  • 1 large red beet, 175 grams
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil plus more for drizzling
  • 1/4 cup fresh dill plus more for garnish
  • 2 cloves garlic
  • 3 tablespoons freshly squeezed lemon juice, about 1 lemon
  • 1/2 teaspoon Diamond Crystal kosher salt
Beet hummus spread on toasted bread slices

Method for this lemon beet hummus recipe

This is my favorite kind of method. Only a few steps, and then you’re done!

Preheat the oven to 425°F. Peel the beet, and wrap the beet in foil and roast until fork tender. 30-45 minutes.
Rinse the chickpeas well and remove the skins. When the beet is out of the oven, let cool and cut into chunks.
Add the beet, chickpeas, tahini, olive oil, dill, garlic, and lemon juice to the food processor. Process until smooth and season with the salt, adding more as preferred. Process again for 1-2 minutes or until the hummus is smooth.


To serve, plate with a swirl, garnish with dill and a drizzle of olive oil.

Beet hummus spread on toasted bread slices, topped with pickled red onions and dill

How to store beet hummus

This hummus is best kept in a sealable jar in the fridge. It will keep for up to seven days if the seal is air-tight.

I recommend using either a mason jar or my favorite glass jars from Amazon.

Looking for other spreads?

Here are a few that the blog is loving:

Charred Corn & Edamame Yogurt Dip with Preserved Lemon
This dip, using skyr or greek yogurt, combines the smokey flavor of blackened corn, protein-rich edamame and bright preserved lemon to turn a normal yogurt bowl into something perfect for a party. You can also totally justify this as dinner, because with the toppings, yogurt and herbs – you have everything you need to make a snack a full meal.
Check out this recipe
Smokey Honey Hummus
This hummus is a new twist on a classic – it's sweet, with a smokey paprika addition that makes it totally different from your average hummus!
Check out this recipe
Za’atar Parmesan Garlic Spread
This spread is designed to grill onto toast, but you can also use it as a condiment in so many other ways! Put it on pizza, add it to vegetables, it really can be so many things. I have instructions in the post for how to make it toast, but feel free to use it however you like.
Check out this recipe

And that’s it for this Beet Hummus with Lemon and Dill! I hope you love the color as much as I do.

If you do make this, please tag me on Instagram or Pinterest, I would love to see! PS if you make it and love it, it would mean the world to me if you left a review below, it helps the website more than you know <3

And of course leave a comment if you have any questions! You all know this is the best place to reach me.

Beet Hummus with Lemon & Dill

This quick, simple, minimal-ingredient spread is bright pink, incredibly delicious and packed with bright, tangy flavor and richness from tahini, lemon and dill. The color is only half of the fun, the flavor matches it with every bite.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Course: Side Dish, Snack
Cuisine: Fusion, Mediterranean, Middle Eastern
Keyword: beets, dip, hummus, snack, spread
Servings: 2 cups

Equipment

  • 1 small food processor

Ingredients

  • 1 large red beet 175 grams
  • 1 15 ounce can of chickpeas drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil plus more for drizzling
  • 1/4 cup fresh dill plus more for garnish
  • 2 cloves garlic
  • 3 tablespoons freshly squeezed lemon juice about 1 lemon
  • 1/2 teaspoon Diamond Crystal kosher salt

Instructions

  • Preheat the oven to 425°F. Peel the beet, and wrap the beet in foil and roast until fork tender. 30-45 minutes.
  • Rinse the chickpeas well and remove the skins.
  • When the beet is out of the oven, let cool and cut into chunks.
  • Add the beet, chickpeas, tahini, olive oil, dill, garlic, and lemon juice to the food processor. Process until smooth and season with the salt, adding more as preferred.
  • Process again for 1-2 minutes or until the hummus is smooth.
  • To serve, plate with a swirl, garnish with dill and a drizzle of olive oil.

Posted In: Dairy Free, Dips + Spreads + Toppings, Gluten Free, Recipes, Snacks + Sides, Special Diets, Toasts, Vegan, Vegetarian

Get exclusive Justine Snacks content

You’ll Also Love

Parsley Oil Chickpea Soup
Kale Salad with White Harissa
Strawberry Paper Plane
Next Post >

Creamy Butternut Squash Farro

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Sugared Fig Scones
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Butternut Squash Mac n’ Cheese
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

Shaved Brussels Sprouts with Pomegranate Dressing Shaved Brussels Sprouts with Pomegranate Dressing and Chili Almonds! I usually don’t do baked salads back to back, but this dressing hit me like a ton of bricks and I needed to make it. It’s just the right amount of creamy, sweet and acidic, and the chili almonds balance everything out with a nutty crunch.

It serves four which means I have three servings in my fridge just WAITING for me, and I cannot wait. 

Full recipe is on the blog and linked in bio, and I hope you’ll love it if you make it!

https://justinesnacks.com/shaved-brussels-sprouts-salad-with-pomegranate-dressing-chili-almonds/

#bakedsalad #fallfood #saladrecipe #harvestbowl
I guess home is where the fig scones are https:// I guess home is where the fig scones are

https://justinesnacks.com/sugared-fig-scones/

#figscones #figs
BONUS EPISODE - How to make a sourdough starter! B BONUS EPISODE - How to make a sourdough starter! Because the end of summer is for building your starter and the fall is for using it 😎

I call this my “Low Discard Sourdough Starter” because I’ve always found myself frustrated by how much flour recipes tell you to waste when building a starter. This one starts with as little flour as possible, and uses a method that makes sure you’ll be ready to bake in less than 7 days. It differs a bit from the traditional method, but it’s fool-proof, and never fails me. 

This is a bit of a longer video, so feel free to save it as a resource for building your starter and visual cues! The full instructions are written out on the blog post linked below and in my bio. 

Let me know of any questions in the comments, and I hope this helps!

https://justinesnacks.com/low-discard-sourdough-starter/

#sourdough #sourdoughbread #sourdoughstarter #howtomakeasourdoughstarter
BAKED. SALAD. SEASON! And I am sorry for the screa BAKED. SALAD. SEASON! And I am sorry for the screaming I just get so excite! 

And this is just the beginning - so please let me know of any and every baked salad request. Your roasted vegetable wish is my command 🫡

The start to this season is Roasted fennel, crispy edges brussels sprouts, and a reduced figgy balsamic dressing. Chili beans by way of @wearebrightland ardor red chili olive oil. A dreamy, veg-packed salad. The full recipe is on the blog, for when your weather dips below 70 and you’re ready to roast 😎

https://justinesnacks.com/roasted-fennel-brussels-sprout-salad-with-fig-balsamic/

#bakedsalad #fennel #brusselssprouts #healthydinner
Fall Seaon = Slop Season ☺️ Part 1 A butternu Fall Seaon = Slop Season ☺️ Part 1

A butternut squash soup topped with a bright fennel salad that’s just so cozy and so packed with vegetables you’ll forget you didn’t even have to blend it. Soup and salad. Never soup OR salad. 

The weather has gotten *crispy* so I have gotten *sloppy* and this soup is just the beginning. Let me know any slop requests below!

You can find the full recipe on my blog, and subscribe to my newsletter (free and linked in bio!) bc those lovers got this recipe a bit early!

Ok ily happy weekend 💚

https://justinesnacks.com/fennel-butternut-squash-soup/

#butternutsquash #butternutsquashsoup #fennelsalad
Shishito peppers in sizzled sesame, dried mint and Shishito peppers in sizzled sesame, dried mint and coriander. A 15-minute salad that is packed with flavor - zippy, nutty, filling - and plant-based! I don’t normally point that out anymore, but people have been asking, and it is!

This is simple, but oh so beautiful. It took me a few tries to perfect her, but I’m glad she’s finally ready! Full recipe is on the blog, and I hope you’ll love it if you make it 🥺

https://justinesnacks.com/shishito-pepper-salad-with-sizzled-mint-sesame/

#shishitopeppers #beansalad #plantbased
Extra sticky figs, brown butter, nutty rye flour, Extra sticky figs, brown butter, nutty rye flour, and a hit of cinnamon - NEED I SAY MORE?

Ok yelling aside, I hope you’ll make this Upside-Down Fig Cake. It’s fall baking wrapped up in a lil loaf. Full recipe is on the blog and linked. And happy weekend everyone 💚

https://justinesnacks.com/fig-upside-down-cake-with-brown-butter-rye/

#figcake #brownbutter #baking
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue